Pupusas de Frijol con Queso

Before you start

• Scald the cabbage.

  Place the shredded cabbage in a colander, douse it with boiling water for exactly one minute, then rinse immediately with cold water and squeeze dry. This grandmother's trick bypasses weeks of fermentation for a quick, weeknight pickle.

• Prepare the curtido.

  Toss the scalded cabbage, carrot, red onion, and jalapeño in a large bowl. Whisk the vinegar, 1/2 cup of warm water, 1 tablespoon of salt, and 1 tablespoon of crushed oregano together, pour over the vegetables, and refrigerate.

• Boil the salsa vegetables.

  Place the tomatoes, half of the white onion (roughly chopped), 2 whole garlic cloves, and bell pepper in a pot with just enough water to submerge. Boil for 10 minutes until soft, then drain.

• Blend and simmer the salsa.

  Blend the boiled vegetables with the chicken bouillon and 1/2 teaspoon of oregano until completely smooth. Heat 1 tablespoon of neutral oil in a pan over medium heat, carefully pour in the salsa to sizzle, simmer for 5 minutes, and reserve.

• Fry the beans to a thick paste.

  Blend the entire can of beans with their liquid until smooth. Sauté the remaining finely chopped quarter onion and 1 minced garlic clove in 3 tablespoons of vegetable oil over medium heat until golden. Add the blended beans and cook for 10 to 15 minutes, stirring constantly until they form a thick, dry paste that pulls away from the pan. Let cool completely.

• Knead the cheese into a putty.

  Pulse the mozzarella, heavy cream, and Cotija in a food processor until it clumps into a moldable paste. If you don't have a processor, soften the cheese in the microwave for 10 seconds and literally knead it by hand until pliable.

Ingredients

• green cabbage1/2 large
• carrot1 large
• red onion1/2 med
• jalapeno1 med
• apple cider vinegar1/2 cup
• warm water2 3/4 cup
• dried oregano1 1/2 tbsp
• kosher salt1 tbsp
• Roma tomatoes5 med
• white onion1/2 med
• garlic3 med clove
• green bell pepper1/2 med
• chicken bouillon powder1 tsp
• canned small red beans15 oz
• vegetable oil3 tbsp
• low-moisture mozzarella cheese2 cup
• heavy cream2 tbsp
• Cotija cheese2 tbsp
• masa harina3 cup
• neutral oil2 tbsp

Method

1. 01

   Hydrate the masa.

   In a large bowl, whisk the masa harina and 1 teaspoon of salt. Add 2 1/4 cups of warm water and 1 tablespoon of neutral oil, mixing with your hands until it feels like soft, pliable playdough. Cover with a damp towel and let rest for 10 minutes.

2. 02

   Set up your pupusa station.

   Arrange your hydrated masa, cooled bean paste, cheese putty, and a small bowl of mixed water and oil. Heat a flat griddle or cast-iron skillet over medium-high heat and brush lightly with oil.

3. 03

   Form the masa cup.

   Dip your fingers in the oil-water mix. Grab a golf-ball-sized handful of masa, roll it smooth, and use your thumb to press an indentation into the center, forming a small cup.

4. 04

   Stuff and seal the dough.

   Add 1 tablespoon of cheese putty and 1 tablespoon of bean paste into the cup. Gently push the filling down while pulling the masa walls up to pinch and seal it, tearing off any excess thick dough at the top.

5. 05

   Clap the pupusa.

   With oiled hands, gently pat the stuffed ball back and forth between your palms (palmear), turning it slightly each time until flattened into a 1/4-inch thick disc. Patch any cracks with wet masa.

6. 06

   Cook on the hot comal.

   Lay the pupusas on the hot griddle for 3 to 4 minutes per side until deeply golden brown spots appear and the cheese begins to ooze and crisp. Serve piping hot, smothered in curtido and salsa roja.

Notes

• Respect the texture of the beans.

  If your refried beans are watery, your pupusas will explode on the griddle. They must be reduced to a thick, moldable consistency before stuffing.

• Oil your hands, not the dough.

  Dipping your fingers in an oil and water mix prevents sticking and gives the pupusas their signature crispy, golden exterior. Never use flour.